Basics Where did it begin?

The Pakalachian started as a food truck in 2018. Based out of Abingdon, Virginia, The Pakalachian strives to creatively blend the culinary elements of both Southwest Virginia and South Asia to produce unique, vibrant dishes that benefit local Appalachia. Each dish has been curated by Katlin and Mohsin, owners, to combine the comforting elements of the foods they grew up with as kids. In Decemeber 2025, The Pakalachian became more than a food truck opening its first brick and mortar location. Located within the Abingdon Commons building (238 West Main Street), you will now be able to get Pakalachian Wednesday - Saturday.

Origin Blending cultures

The idea for The Pakalachian began with the blending of two cultures in marriage. Katlin and Mohsin met while in college at Virginia Tech. They married and moved to Abingdon in 2014. Making similar meals for family and friends in their kitchen, the idea to start a food truck began to emerge. After establishing how to share the food with the rest of the region, the Kazmi’s started with an empty 1996 step van and built the food truck from the ground up with the help of their families.

Backgrounds Diversity brings richness

Mohsin is ethnically Pakistani; his parents immigrated to New Jersey in the 1980s. He is a conservation photographer and co-owner of Tamandua Expeditions, with a Masters in Environmental Science and Policy. Katlin roots from a community of tomato vines and Sunday dinners in the heart of Southwest Virginia, Castlewood. Katlin is an educator with an EdS in Educational Policy and Administration. Their combined passion of education and the environment, coupled with their love for the Appalachian Mountains, has motivated them to give back to the area. Mohsin and Katlin aim to direct a portion of their profits to Southwest Virginia in the form of meaningful, local projects related to their fields.

Sustainability Locally sourced produces

The truck supports many sustainable practices as well. Mohsin and Katlin source all produce as locally as possible - partnering with local growers in the area when feasible. The menu for the truck is subject to change seasonally and from visit to visit, based on availability of ingredients. They serve meals in environmentally friendly containers, compost kitchen waste from food preparation, recycle empty bags, cans and bottles, and maintain a “no waste” food mentality.